In the bustling hospitality sector of the United Arab Emirates, a quiet revolution is taking place. Hotels across the country are implementing innovative strategies to combat food waste, resulting in significant cost savings and environmental benefits. This shift towards sustainable practices is not only improving their bottom line but also aligning with the UAE’s broader vision for a greener future.

The Scale of the Problem

Every day, hotels and restaurants in the UAE serve thousands of meals, often through open buffet systems. These setups, while popular among guests, have traditionally been associated with high levels of food waste. The challenge lies in balancing guest satisfaction with responsible resource management.

Innovative Solutions in Action

St. Regis Abu Dhabi: A Case Study in Efficiency

The St. Regis Abu Dhabi has emerged as a frontrunner in the fight against food waste. By implementing the Winnow system, a cutting-edge food waste management tool, they’ve achieved remarkable results:

• Savings of AED 480,620 in just six months
• Reduction of 25 tonnes of food waste
• Daily preparation of 1,000 meals with minimal waste

Karim Gharbi, General Manager at The St. Regis Abu Dhabi, emphasizes their commitment:

“We maintain our high standards with 75% of our food freshly prepared daily, ensuring quality while repurposing to reduce waste.”

Rotana: A Group-wide Approach

Rotana, managing 273 food and beverage outlets across 80 regional properties, has partnered with Chef’s Eye to optimize their food management. Their efforts have led to:

• 22% reduction in overall trim waste
• 15% reduction in food waste from buffet stations
• 63% reduction in food waste from plated meals

Scott Valentine, Corporate Director of F&B and Culinary at Rotana, explains: “Data from Chef’s Eye enables us to enhance our training programs effectively, leading to significant reductions in waste across our operations.”

Strategies for Success

• Technology Integration: Utilizing systems like Winnow and Chef’s Eye for precise measurement and analysis of food waste.
• Staff Training: Educating food handlers on recipe costing and waste reduction techniques.
• Partnerships: Collaborating with initiatives like ‘Stop Wasting Food’ and the National Food Loss and Waste Initiative (Ne’ma).
• Smart Buffet Design: Using smaller plates and serving spoons to encourage mindful portions.
• Food Donation Programs: Establishing partnerships with local charities to donate safe, high-quality surplus food